It’s 10:42pm and I still haven’t written today’s post – I’m feeling a little uninspired. It’s not that I haven’t been in the kitchen today – in fact I’ve made my flourless chocolate torte, a not too successful meatloaf, and I’ve been working on Passover mandel brodt (biscotti). The best biscotti I ever tasted was at a pot luck for an organization I belonged to: New York Women’s Culinary Alliance. Imagine about 50 women – all food professionals – bringing dishes to a pot luck. To sweeten the pot, prizes are awarded for the best recipes. Can you imagine how great that pot luck is going to be? To make a long story short (because I’m going to tell the rest of the story when I post the recipe) I loved the Anise Biscotti that Fran Costigan brought…but enough about biscotti. Tonight I decided to see what Fran’s website was like and BOOM! Her post for today was Dukkah-spiced Chocolate-covered Matzohs. BRILLIANT!

So, since Friday is kinda my day off (no serious recipe posting), I’m really cheating and just sending you directly to Fran for today’s idea.

I have to tell you that I haven’t tried her recipe. But as you may remember I did a posting on Dukkah not too long ago. I would think that the Mulling Dukkah from “A Trio of Dukkahs” would be great for the Matzohs and of course use gluten-free matzohs. I think these would make a great contribution to bring to a seder.